Stuffed Eggplant
Have your flavorful vegetable side and eat the bowl too with this oven roasted, veggie stuffed eggplant.
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Stuffed Eggplant
Have your flavorful vegetable side and eat the bowl too with this oven roasted, veggie stuffed eggplant.
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| Servings | Prep Time |
| 2servings | 10minutes |
| Cook Time |
| 60minutes |
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Ingredients
- 1large eggplant
- 1small onion, diced
- 2cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, chopped
- 2medium tomatoes, diced
- 1tsp Italian herbs
- 1/2cup mozzarella
- 1/2cup freshly grated Parmesan
Instructions
- Preheat oven to 350 F.
- Cut eggplant in half, then slice a perimeter 1/2 inch from the edge of the shell. Cut a grid shape in the middle, being careful not to pierce the skin. Scoop out the eggplant meat with a spoon, set the shells aside.
- In a large skillet, sauté onion and garlic until softened, about 5 minutes. Add the bell pepper, zucchini, eggplant meat, and tomatoes. Sprinkle in the Italian herbs. Cook vegetables until crisp-tender, about 5 more minutes.
- Scoop mixture back into the eggplant shells, top with cheese, then bake until shells are tender, 45-50 minutes.
Recipe Notes
This dish works great as a veggie side, but could also serve as a main with the addition of a protein rich grain or leftover chicken.